After 40+ years as a Chef in Life (glorified Cook really...) this was the first year I reverted to a "Pressure Cooker" as a need because of Fire bans. Of course I love it and has opened up many possibilities. I use a "Presto" 4 quart, it is only "I" (my Buddy Spirit does not do Human Food!) and it is "Stainless Steel". I feel a very important aspect. Sure, it has a handle that protrudes... no big deal! Under $30 (I think Amazon).
I am fond of Anasazi Beans! They take half the time to cook and do not require soaking, they taste delicious and can be the base ingredient for many recipes. Having been on the road for over 5 years now without refrigeration I also rarely use meat unless stumbling on a butcher who will also give me ice... Love winter of course when it comes to food storage!!!
Those beans take about 25 minutes of actual cooking. This was salad I made not long ago. It is a take off on an Egyptian Dish (Foul) made with Fava Beans (my Grand Parents lived in Cairo).
Cooked Anasazi Bean
A couple hard boiled eggs
Cilantro
Diced tomato
Cumin
2~4 cloves of garlic pressed
2 tablespoons of Olive Oil
Juice of a couple lemons
sliced green onion
Mix!
My recipes are very loose. Mostly templates... no panic if one has allergies toward a certain ingredient or not available as I use the local fare...
Anyhow, just a thought! There is more...
Be well, Ara and Spirit